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THANKS to Donna
for these S'more recipes

Sun Baked S'mores
Have children place one Graham  Cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil and label for each child. Place outside in a sunny hot place and check after 10 minutes. They are done when the sun has melted the chocolate and marshmallows

S'More Cones 
Ice cream cones 
Chocolate chips 
Soft caramels
(kind you use for caramel apples) 
Paper cups 
Have each child place their cone in a paper cup so that it will stand, then unwrap one caramel and drop it in their cone.   Put a teaspoonful of  chocolate chips in, drop the marshmallow in and microwave for 15 seconds. If possible,  let the children watch as the marshmallow puffs up in the microwave. Eat warm.



Inspired and Created
Ross Cascio
Mailbox News


1 pound and 6 ounces of Graham Cracker crumbs,
coarsely crushed
8 oz. unsalted butter, melted
10 oz. bag miniature marshamllows
3 pounds cream cheese (room temperature)
1 cup marshamallow creme
2 oz. cornstarch
Zest of one lemon finely grated
4 tsp. vanilla extract
4 eggs, room temperature
8 egg yolks
6 oz. sour cream
Ganache (recipe below)

Combine the graham cracker crumbs and melted butter.  Divide the crumb mixture between two 10" x 1" deep cake pans, pressing over the bottom with hands.  Layer marshmallows along the crust.  Mix the cream cheese and marshmallow cream together on low speed, until smooth.  Mix in cornstarch, lemon zest and vanilla. Mix until smooth, scraping down the sides and the bottom of the bowl.  Add the eggs and egg yolks a few at a time, blending thoroughly after each addition.  Incorporate the sour cream. Divide between the prepared pans.  Place the cake pans into larger pans and add hot water around the smaller pans to reach about halfway up the sides. Bake at 350 degrees until set, approximately 50 minutes. Cool completely. Pour Ganache over top of cakes. Chill in fridge before removing from pan. Cut each cake into 10 servings.

2 egg yolks
2 oz. granulated sugar
1/2 tsp. vanilla extract
1 pound dark sweet chocolate
1 cup heavy cream

Whip the eggs yolks, sugar and vanilla until light and fluffy.  Cut the chocolate into small pieces, place in a saucepan and add the cream.  Heat to 150 degrees, stirring constantly. Stir the hot cream mixture into the egg yolk mixture and keep stirring for a minute or so to be sure the sugar is melted. Pour Ganache on cheesecakes and let chill.



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